PADDY

CULTIVATION PROCESS OF PADDY

PLOUGHING

Ploughing involves breaking up earth into clods and turning it over so that everything on the surface is buried, and vice versa

SOWING

Conoweeders are fit into the 20 cm gap between rows, and they are run across the field 3-4 times, starting from 20 days after sowing. No standing water after seeding. The field is kept wet until panicle initiation stage and from then on 2-3 cm standing water until 10 days before harvesting.


WEEDING

Weed control is important in agriculture. Methods include hand cultivation with hoes, powered cultivation with cultivators, smothering with mulch, lethal wilting with high heat, burning, and chemical control with herbicides (weed killers).


MANURING

The rice field is usually ploughed twice before sowing or planting. After water is introduced, a round of puddling and land levelling is done. Transplanting - planting 25-35 day old seedlings into the main field by manual labour or by mechanical transplanter using seedlings sown on trays.


HARVESTING

Threshing - separating the paddy grain from the rest of cut crop. Cleaning - removing immature, unfilled, non-grain materials. Hauling - moving the cut crop to the threshing location. Field drying - leaving the cut crop in the field and exposing it to the sun for drying (optional)

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